Bolsita Verde Logo
Sign in
English English
English EspaƱol
  • Contact us
  • Recipes
    On the menu All recipes
  • Conscious Cooking
  • How it works
  • Choose your plan
  • How it works
  • Conscious Cooking
  • Recipes
    • On the menu
    • All recipes
  • Contact us
Choose your plan
Recipe text

Pumpkin cannelloni

topped with a creamy sauce of spinach and mushrooms
Delicious mushrooms and shiitakes sautéed with garlic to accompany the sweet and spicy flavour of the pumpkin and finished with some roasted almonds.
  • Vegan
    Vegan
Preparation time:
35 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, gluten
Utensils:
(Hand) blender
Oven dish
Ingredients
Cannelloni pasta
Pumpkin
Vegetable seasoning
Mushrooms
Dried mushrooms
Rice flour
Spinach
Almonds
Almond milk
Onion
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2150
514
11
2
89
13
12
24
10
166
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash and peel the pumpkin. Cut it into small cubes. Mix it with the vegetable powder, 1 tablespoon of olive oil and salt to taste. Place it on a baking sheet with baking paper. Cook it in the oven for approx. 10-12 min. until tender. Take it out of the oven and mash it with a fork to a nice puree. Don't turn off the oven!
3.
For the sauce: soak the dried mushrooms in a bowl with boiling water. Wash the mushrooms, peel the garlic and onion and cut them all in small pieces. Sauté the spinach with 1 tablespoon of olive oil for a few seconds in a frying pan. Set aside. Sauté the onion and garlic without letting them brown. Use a hand blender to blend the onion, garlic, spinach and almond milk to a smooth cream. Set aside.
4.
In the same pan, sauté the shiitakes and mushrooms until they brown. Add the rice flour and mix it all together. Add the spinach-milk mixture while stirring until the flour dissolves. Continue stirring and once it boils, lower the heat and let it cook for 2 more minutes. Set aside.
5.
Bring water to a boil in a large pot and turn off the heat. Add salt to taste. Place the cannelloni in the water, wait for 5 minutes and remove them. Use a spoon to fill the cannelloni with the roasted pumpkin puree.
6.
Add a thin layer of water or broth to an oven dish. Place the stuffed cannelloni in the water and cover them with the sauce. Bake them in the oven for 10 minutes. Serve with the sliced and toasted almonds.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2150
514
11
2
89
13
12
24
10
166
kJ
kcal
g
g
g
g
g
g
mg
mg
Footer logo
© 2022 Bolsita Verde
Bolsita Verde
  • About us
  • How it works
  • Conscious cooking
  • Recipes
  • Blog
Support
  • FAQ
  • Contact us

  • Legal notice
  • Privacy policy
  • Cookies policy
Follow us


Subscribe to our newsletter and receive the latest updates and best offers!
Subscribe
Follow us
Subscribe to our newsletter and receive the latest updates and best offers!
Subscribe
© 2022 Bolsita Verde

Newsletter

Subscribe to our newsletter and receive the latest updates and best offers!
Email address
Language
Enter the letters from the CAPTCHA into the text field.